Earth Eats: Real Food, Green Living

Christmas Food Traditions, A Chef Cooks For Kids

On the menu today are two traditional Christmas Eve foods: tamales and oyster stew. Bob Adkins uses his chef chops to make healthy and delicious meals for kids.

christmas-ornament

Photo: brianjmatis (Flickr)

We're celebrating two Christmas Eve food traditions in today's podcast -- tamales and oyster stew.

You still want the kids to eat it. You can’t just force everything healthy to them and expect them to change overnight.

That’s Bob Adkins, cook at the Monroe County United Ministries day care where he prepares three meals for 80 kids every day. He says the kids aren’t shy about telling him what they like and what they don’t. He tells us how he makes healthy food fun and tasty for the kids.

From Harvest Public Media, a report about how both sides of the food debate are aiming their message at the other side.

Then in the kitchen, two traditional Christmas Eve dishes. Chef Daniel Orr makes oyster stew, we get a tamale making tutorial from the folks of Mother Hubbard’s Cupboard.

News Stories:

Stories On This Episode

Ag Messages Zero In On Cities … And Farms

sunrise-farm

Debate surrounding what we eat and how it’s made is nothing new. But the various sides are reaching out in new ways and new places.

Chef’s Challenge: Cook Healthy Meals That Kids Will Eat

bob adkins at monroe county united ministries

Bob Adkins' task is to serve three healthy meals to 80 children every day at the Monroe County United Ministries.

Sounds Like Tamales

tamales standing in boiling pot

From the thwack of the masa to the jingle of pennies in a pot of boiling water, Vicky Thrasher says sounds play an important role in Mexican cooking.

Months With An “R”: Winter Oyster Stew

a bowl of oyster stew

Here in the Midwest we don't have many oysters around so we wait until the winter months when the oysters are at their best for shipping to the Midwest.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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